Get ready to discover the joy of cooking with Slow Cooker Thick-Cut Bone-In Pork Chops. We’re here to make your kitchen adventures easy and delicious. Imagine juicy pork chops, so tender they practically melt in your mouth.
No fancy chef skills required—just follow our step-by-step guide to create a mouthwatering meal. Whether you’re a kitchen whiz or just starting out, we’ve got you covered. Say goodbye to cooking stress and hello to a world of amazing flavors.
Join us as we dive into the wonderful world of Slow Cooker Thick-Cut Bone-In Pork Chops. Your taste buds are in for a treat, and your kitchen is about to become your favorite place.
Let’s make cooking easy, fun, and oh-so delicious!
Should I cook thick pork chops fast or slow?
When it comes to cooking thick pork chops, the best approach is to cook them slowly. Slow cooking allows the pork chops to become tender and juicy, while also ensuring that they are cooked evenly throughout. If you were to cook thick pork chops quickly at high heat, there is a risk of the outside becoming overcooked and dry, while the inside remains undercooked.
By cooking them slowly, you give the meat time to break down and become tender, resulting in a more flavorful and enjoyable dish. So, take your time, simmer the pork chops gently, and savor the delicious results!
Why are my pork chops tough in the slow cooker?
Pork chops can sometimes turn out tough when cooked in a slow cooker due to their low fat content. Unlike fattier cuts of meat that can withstand longer cooking times, pork chops can easily dry out and become tough if overcooked, even in a slow cooker. The lack of fat in pork chops makes them prone to drying out, so it’s important to cook them for the appropriate amount of time to maintain their tenderness.
To prevent tough pork chops in the slow cooker, it’s recommended to cook them for the recommended duration and avoid overcooking. Additionally, using sauces or marinades can help add moisture and flavor to the pork chops during the slow cooking process.
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How do you keep thick pork chops from drying out?
To keep thick pork chops from drying out, there are a few key steps you can follow:
- Brine the pork chops: Brining involves soaking the pork chops in a mixture of water, salt, and optionally, some sugar or other seasonings. This helps to add moisture to the meat and keeps it tender during cooking. Brine the pork chops for at least 30 minutes to an hour before cooking.
- Use a marinade: Marinating the pork chops adds flavor and helps to keep them moist. You can use a variety of marinades, such as a simple mixture of olive oil, garlic, herbs, and citrus juice. Let the pork chops marinate for at least 30 minutes or up to overnight in the refrigerator.
- Choose the right cooking method: Thick pork chops benefit from methods that ensure even and gentle cooking. Grilling, baking, or pan-searing are good choices. Avoid high heat methods that can quickly dry out the meat, such as broiling or deep frying.
- Use a meat thermometer: To avoid overcooking the pork chops, use a meat thermometer to check for doneness. The internal temperature should reach 145°F (63°C) for safe consumption. Remove the pork chops from the heat when they reach this temperature and allow them to rest for a few minutes before serving.
- Rest the cooked pork chops: Allowing the cooked pork chops to rest for a few minutes before slicing or serving helps to retain their juices. Cover the chops loosely with foil to keep them warm while resting.
What are the ingredients to make Slow Cooker Thick-Cut Bone-In Pork Chops?
This recipe can be prepared in 15 minutes with additional 15 minutes to brown the chops. Cook this for 4 to 6 hours on low heat.
For best results, choose extra thick-cut bone-in pork chops with some fat on them for this recipe. If the chops are too thin or too lean, they run the risk of becoming tough and chewy with this cooking method.
The rich, creamy sauce is delicious “as is” or it can be thickened by stirring in a slurry of one-part cornstarch and two-parts cold water once the chops are done cooking.
Here are the ingredients for 2 to 4 servings.
- Extra Virgin Olive Oil: Adds richness and depth of flavor.
- Garlic: Infuses a robust and savory flavor into the dish.
- Thick-Cut Bone-In Pork Chops: Provide a hearty and meaty foundation.
- Sea Salt and Black Pepper: Salt brings out the savory notes, while black pepper adds a subtle kick.
- Baby Portobello Mushrooms: Contribute earthy and umami flavors to the dish.
- Chicken Broth: Ensures the pork chops stay moist and flavorful.
- Heavy Cream: Adds richness and a creamy texture to the dish.
- Cream Cheese: Helps thicken the sauce and creates a velvety texture.
- Fresh Parsley: Serves as a garnish, adding a fresh and herbaceous element to the finished dish.
How to make Slow Cooker Thick-Cut Bone-In Pork Chops?
It’s time to put this recipe together now that you’ve gathered all of your ingredients.
- Start by heating olive oil in a large skillet over medium heat. Add crushed garlic cloves and cook while stirring occasionally, until the cloves turn golden brown for approximately 2 minutes. Then remove and discard the browned garlic with a slotted spatula.
- Next, season the chops with salt and black pepper on both sides. Add to the hot skillet with the garlic-infused oil. Then sear the chops on each side until nicely browned for approximately 3 to 4 minutes per side. Transfer chops to a platter and set it aside.
- Add the sliced Portobello mushrooms to the skillet and season with additional salt and black pepper, if you desire. Sauté while stirring occasionally, until the mushrooms release their liquid and develop nice color for approximately 5 to 6 minutes.
- After that, deglaze the skillet by pouring in the chicken broth and gently scraping the skillet with a spatula to loosen the flavorful brown bits from the bottom. Remove from the heat and set it aside.
- Transfer the pork chops to a 6-quart or larger slow cooker crock and pour the mushrooms and broth on top. Season it with a small amount of salt and black pepper if you desire.
- Cover and cook on low for 4 to 6 hours. Once finished, remove the lid and transfer the chops to a plate.
- Then temper the heavy cream by adding one or two spoonfuls of the hot cooking liquid to it before stirring into the slow cooker crock. Add the cream cheese and stir vigorously until it is completely incorporated into the sauce with no remaining lumps.
- Lastly, transfer the chops to individual serving plates and top with some of the creamy mushroom sauce and some fresh chopped parsley. Serve immediately with mashed potatoes or your choice of sides. Enjoy!
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Slow Cooker Thick-Cut Bone-In Pork Chops
Ingredients
- 2 T. extra virgin olive oil
- 2-3 cloves garlic, crushed
- 2½ - 3 lbs. thick-cut bone-in pork chops
- Sea salt and black pepper, to taste
- 8 oz. baby Portobello mushrooms, sliced
- ½ c. chicken broth, preferably organic
- ½ c. heavy cream
- 8 oz. cream cheese, cut into small cubes
- 2 T. fresh parsley, finely chopped
Instructions
- Heat olive oil in a large skillet over medium heat. Add crushed garlic cloves and cook, stirring occasionally, until the cloves turn golden brown, approximately 2 minutes. Remove and discard the browned garlic with a slotted spatula.
- Season the chops with salt and black pepper on both sides. Add to the hot skillet with the garlic-infused oil. Sear chops on each side until nicely browned, approximately 3-4 minutes per side. Transfer chops to a platter and set aside.
- Add the sliced Portobello mushrooms to the skillet and season with additional salt and black pepper, if desired. Sauté, stirring occasionally, until the mushrooms release their liquid and develop nice color, approximately 5-6 minutes.
- Deglaze the skillet by pouring in the chicken broth and gently scraping the skillet with a spatula to loosen the flavorful brown bits from the bottom. Remove from heat and set aside.
- Transfer the pork chops to a 6-quart or larger slow cooker crock and pour the mushrooms and broth on top. Season with a small amount of salt and black pepper, if desired.
- Cover and cook on low for 4 to 6 hours. Once finished, remove the lid and transfer the chops to a plate.
- Temper the heavy cream by adding one or two spoonfuls of the hot cooking liquid to it before stirring into the slow cooker crock. Add the cream cheese and stir vigorously until it is completely incorporated into the sauce with no remaining lumps.
- Transfer chops to individual serving plates and top with some of the creamy mushroom sauce and some fresh chopped parsley. Serve immediately with mashed potatoes or your choice of sides. Enjoy!
Notes
For best results, choose extra thick-cut bone-in pork chops with some fat on them for this recipe. If the chops are too thin or too lean, they run the risk of becoming tough and chewy with this cooking method.
The rich, creamy sauce is delicious “as is” or it can be thickened by stirring in a slurry of one-part cornstarch and two-parts cold water once the chops are done cooking.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 2160Total Fat: 132gSaturated Fat: 49gTrans Fat: 1gUnsaturated Fat: 62gCholesterol: 806mgSodium: 851mgCarbohydrates: 8gFiber: 1gSugar: 4gProtein: 224g
These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.
